Lemon Chicken Piccata
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
55
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1
Salt1 cup
All-Purpose Flour2 tbsps
Vegetable Oil (or as needed)1 clove
Garlic (minced)1 cup
Low Sodium Chicken Broth1 cup
Lemon Juice (fresh)2 tbsps
Capers (drained and rinsed)3 tbsps
ButterDirections:
1
Preheat oven to 200 degrees F (95 degrees C)
2
Place a serving platter into the oven to warm
3
Season the chicken breast pieces with salt and pepper and dredge them in flour
4
Shake off excess flour
5
Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side
6
Work in batches and do not crowd skillet, adding oil as needed
7
Place the chicken pieces onto the warmed platter in the oven
8
When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan
9
Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds
10
Pour in the chicken broth
11
Scrape and dissolve any brown bits from the bottom of the skillet
12
Stir in the lemon slices and bring the mixture to a boil
13
Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes
14
Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more
15
Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated
16
Add the parsley; remove from heat and set aside
17
Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve